The only thing we can think of that’s better than chocolate, is a date with chocolate¬†and peanut butter, and these yummy cupcakes deliver. These goodies are so scrumptious they don’t even need frosting! Of course, a little frosting never hurts…

It’s worth noting that these cupcakes aim for a higher density, like brownies, but with a handful of peanut butter chips in each bite, we wouldn’t blame you at all for eating several in one sitting.

What do brownie cupcakes, coconut gelato and coconut whipped cream have in common? Easy! They are all components in these fudge brownie and coconut ice cream cupcakes. The cupcakes are made from a brownie batter, which makes thicker, more dense treats. This pairs well with the coconut gelato and the coconut whipped cream (which doubles as frosting.) Simply layer on the gelato, top with frosting, sprinkle on some toasted coconut and chocolate sprinkles and serve. You won’t be able to eat just one!
Source How Sweet It Is

Brownie Bottom Ice Cream Cupcakes. Thatís right you heard correctly, ice cream cupcakes. Just imagine a miniaturized ice cream cake and wallah, you have ice cream cupcakes. With this recipe we have taken it a step further and added a gooey, chocolaty homemade brownie to the bottom. Not only does it help the cupcake keep its form, the added flavor is to die for. As if there wasn’t enough chocolaty goodness already, they are topped at the end with a creamy chocolate ganache.
Source Joy the Baker

You simply cannot resist these super- duper cupcakes, with indulgent ingredients in their filling, which are so divine. Semi-sweet chocolate, cocoa, and chopped walnuts, all so very decadent. These brownie cupcakes are just the thing for offering to friends when they drop in for tea, or even munching yourself anytime that you feel like a snack. The whole family will be keen to join you and devour a batch of them so fast, that you are forced to make more immediately.
Source Martha Stewart

It may sound strange – brownie batter baked into a white cupcake – but once you bite into it, you won’t regret having tried this creation. Both the brownie batter and white cake batter are made from packaged mixes, although you can make them from scratch if you so choose. No matter which method, the assembly is the same – the brownie batter goes in first, followed by the cake batter. After baking, top with your favorite frosting and then enjoy!
Source All Recipes

Brownie cupcakes with marshmallow frosting are kind of like a s’more minus the graham cracker holding the whole thing together. The only difference, except for the s’more, is the thick brownie texture of the cupcake, which takes the place of the Hershey chocolate bits quite nicely. The marshmallow frosting? It is made from vanilla extract, cream of tartar, granulated sugar and egg whites. After frosting the cupcakes, apply a liberal helping of the frosting before toasting it lightly. The results are pretty close to the real thing, only tastier!
Source Cooking Classy

Nothing pairs better than chocolate and peanut butter, well, except for peanut butter and jelly, but that’s getting a little off-topic. The rich chocolate in these brownie cupcakes when paired with the fluffy peanut butter buttercream (try saying that ten times fast) are something worth remembering. The cupcake batter is made from eggs, sugar, brown sugar, butter, cocoa, vanilla, flour and salt, while the frosting consists of butter, peanut butter, milk and sugar — simple ingredients for something so tasty and memorable!
Source Pass the Sushi

Nothing makes a chocoholics day more than starting it off or ending it (preferably both) with a brownie cupcake topped with chocolate chip cookie dough frosting. Yes, chocolate overload, with a touch of cookie dough tasty-ness involved. The cookie dough frosting is similar to “real” cookie dough, except it does not contain eggs, making it safe to eat. The chocolate chips tossed into the mix are the perfect complement to the brownie cupcake base. Sure, you can share these, but do you really want to?
Source Cooking Classy